Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 12 · column 4 of 13 · from the scan, no model involved
and tender. All have small even cells and are not coarse, crumbly, hard, tough, or floury Flavor - Pleasing odor and flavor; free from off-flavors of rancid fat, soda, salt, peanut butter, or nuts. Cakes Appearance: Shape - Straight sides; slightly rounded, not flat, peaked or sunken top; layers of uniform size Crust - Smooth, fine grained, uniformly brown on top and bottom, not cracked, sticky, sugary, pale, or burned Volume - Light for size Texture - Crumb tender and moist; fine, even grain; smooth and velvety throughout; pleasing color, not grayish, dry, compact, heavy, soggy, or harsh; does not crumble when cut Flavor - Delicate, sweet, wellblended; not flat or unpleasant from fat, baking powder, flavoring, or other ingredients. Pies Appearance - Even, full, appetizing, evenly browned Crust - Tender, flaky; crisp both bottom and top Filling - Good consistency, not stiff or runny Flavor - Good blend of flavors, not starchy or pasty. Distinct, characteristic.
Brownies (Martha Kidwell) 1 c. butter 2 c. sugar 21. vanilla 4 eggs 4 1 oz. squares unsweetened chocolate, melted 1 c. sifted flour 3/4 c. chopped walnuts Cream butter, sugar and vanilla; beat in eggs. Blend in chocolate. Stir in flour and nuts. Bake in greased 9 x 13-inch pan 350 degrees for 30-35 minutes: Cool and cut.
89.0%